Chef of the Week: Santhosh Ravimony – Executive Chef at Tower Hotel, London

How long have you worked at your current hotel/restaurant?
My culinary journey at the Tower Hotel is currently in it’s fourth year.

Where did your passion for cooking come from and where did you learn skills?
Cooking has always inspired me from my early days, as it involves using all the basic senses, along with chemistry, mathematics and abundant creativity and imagination.

My journey began when I discovered my deep appreciation for food. This sparked a desire to learn more, eventually leading to a passion for cooking. I feel incredibly fortunate to have had mentors who emphasizes the importance of attitude and a love for nature, which profoundly shaped my prospective on life and cooking.

They taught me to see the beauty in ingredients and to approach cooking with heart and dedication. I honed my skills through formal culinary training after graduating, but much of my learning came from working alongside experienced chefs in various restaurant settings, absorbing their techniques and philosophies.

What do you enjoy most about being a chef?
The camaraderie in the kitchen, creativity, imagination, continuous learning, new technique combinations, creating and cooking for people to enjoy, creating memories.

Name three ingredients you couldn’t cook without.

These are the fundamentals for enhancing and balancing flavour in virtually every dish. Essential for sautéing, finishing, or adding depth to sauces and marinades. A cornerstone of global cuisines, adding aromatic complexity and richness.

Which piece of kitchen equipment couldn’t you live without?
My chef’s knife is indispensable. It’s not just a tool; it’s an extension of my creativity in the kitchen which allows for precision and speed, which are crucial in a bustling kitchen.

What food trends are you spotting at the moment?

What do you think is a common mistake that lets chefs down?

What is your favourite time of year for food, and why?
All year! There are so many beautiful ingredients available all year round to get taste buds pulsing.

Which of your dishes are you most proud of?
I can’t choose… it’s too hard I’m always changing them.

My personal favourite is Pistachio crumbed Lamb cannon, polenta, radish with pea, mint & tomato emulsion, also I could think of:

Miso-Glazed Black Cod with Pickled Daikon – is a bridges traditional Japanese flavours with a modern plating style. It tells the story of travel and culinary influence.

How do you come up with new dishes?
Creating new dishes always begins with inspiration drawn from seasonal ingredients, personal experiences, a deep understanding of guests’ preferences, and emerging food trends. These ideas are brought to life through experimentation with flavour combinations, techniques, and presentation – always balancing creativity with practicality. Each dish is carefully tested, refined, and costed to ensure it can be executed consistently during service.

Who was your greatest influence?
Michel Roux Sr. was the greatest influence in my culinary career. I had the incredible opportunity to work alongside him and implement the menus he developed for Celebrity Cruises USA. His precision, passion, and commitment to excellence left a lasting mark on my approach to cuisine. I was also fortunate to serve as Executive Chef managing one of Marco Pierre White’s restaurant concepts, where I further honed my leadership and creative skills under the guidance of another culinary legend.

Tell us three chefs you admire.
Joël Robuchon, Alain Ducasse and Heston Blumenthal.

What is your favourite cookbook?
Larousse Gastronomique.

Who do you think are the chefs to watch over the next few months?
Tom Hamblet, April Lily Partridge and Tom Barnes.

What’s been your favourite new restaurant opening of the last year?
Wildflowers in Chelsea and Lavery in South Kensington.

www.towerhotellondon.com